White pizza with sesame, poppy and cumin

Ingredients:

• 450 g chilled pizza dough
• 3 tbsp. l. olive oil
• 1 shallot, finely chopped
• 3 cloves of garlic (2 finely chopped, 1 grated)
• 2 tablespoons sesame seeds
• 1 tbsp. poppy seeds
• 2 tsp coarse sea salt
• 1.5 tsp cumin
• Cornmeal, coarsely ground, for dusting
• 1/3 cup ricotta
• 1/4 tbsp. grated parmesan
• 1/4 teaspoon chopped fresh oregano or rosemary
• A pinch of red pepper flakes
• Coarse salt
• 60 g fresh mozzarella, thinly sliced

Preparation:

1. Place a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 230°C for 1 hour. Meanwhile, bring the pizza dough to room temperature.
2. In a small skillet over medium heat, heat 1 tablespoon olive oil. Add the shallot and finely chopped garlic and cook, stirring frequently, until softened but not browned, 3-5 minutes; season with pepper to taste. Transfer to a bowl and let cool.
3. In a small bowl, combine the sesame seeds, poppy seeds, sea salt, and cumin. Dust a sheet of parchment paper with cornmeal. Place the dough on it and press it into a 12-inch (30 cm) round, pressing it with your fingertips (lightly oil your hands if the dough is sticky). Spread the shallot mixture around the edge of the dough and sprinkle the seeds on top.
4. In a bowl, combine the ricotta, Parmesan, remaining 2 tablespoons olive oil, grated garlic, oregano, and red pepper flakes; sprinkle with coarse salt. Spoon the ricotta mixture into the center of the dough. Top with mozzarella.
5. Slide the parchment-lined pizza onto a pizza peel (or another upside-down baking sheet), then slide the pizza (on the parchment) onto the preheated baking stone. Bake until the crust is puffed and golden brown and the cheese is crisp, 13-15 minutes.